Fusilli with Garden Vegetables And Tarragon
| Yield: | 4 servings |
| Categories: |
| 3 | Ripe tomatoes | |
| 3 | Slender carrots; peeled and thinly | |
| ; sliced, into rounds | ||
| 4 | sm | Summer squash; thinly sliced, or |
| ; cubed | ||
| 1/2 | c | Peas or a handful of sugar snap peas |
| 1 | sm | Red onion; quartered and |
| ; thinly, sliced | ||
| ; crosswise | ||
| 1 | Yellow or red bell pepper; quartered and, | |
| ; thinly sliced | ||
| ; crossw | ||
| 2 | Cloves garlic; minced | |
| 2 | tb | Chopped fresh tarragon |
| 3 | tb | Extra virgin olive oil |
| Salt and freshly ground pepper to taste | ||
| 12 | oz | Fusilli pasta |
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